by Laurent Dulcamara | Mar 30, 2026 | La Maison
Almond and candied melon: the Provençal alchemy of Lilamand calissons The perfect association of two exceptional products: candied fruit, our specialty for five generations. A preserved quality which allows us to sublimate the aromas and guarantees to our calissons an...
by Laurent Dulcamara | Mar 30, 2026 | La Maison, La Maison
A labour of patience: five weeks to transform a piece of fruit into a candied treasure A technical process replaces the fruit’s natural juices with a sugar syrup. This is known as candying. Through successive soaking over a period of 3 to 4 weeks, an osmotic exchange...
by Laurent Dulcamara | Mar 30, 2026 | La Maison, La Maison
Lilamand: a culinary journey from the Indian Ocean to Provence Our syrups are infused with the essence of fruits, which are candied using our traditional recipe that has been passed down through five generations. They are delicious as a topping for desserts, crêpes,...
by Laurent Dulcamara | Mar 30, 2026 | La Maison
From Marius Lilamand to today: the story of a jam like no other Only a candied fruit maker could conceive of a jam made from candied fruit. It’s a return to pure indulgence, or simply the pleasure of spreading this dripping nectar on a slice of good bread. From...
